First, take toor dal, chavali dal, moong dal, and chana dal in a bowl. Add enough water and soak the mixture for at least 6–7 hours or leave it overnight. This step softens the dals and makes them easier to grind.

After soaking, wash the dals 2–3 times and drain all the excess water. Next, transfer them into a blender jar. Add green chili, garlic, ginger, cumin seeds, turmeric powder, asafetida, and salt. Grind everything into a slightly coarse paste, making sure not to add too much water. Once done, move the batter to a mixing bowl. At this stage, add chopped onion and fresh coriander leaves, then mix the batter well until combined.

Now take a portion of the mixture and shape it into a cylindrical roll, called phunaka. Prepare all rolls in the same way and place them neatly on a plate. Next, put the plate into a steamer and steam for about 15 minutes on medium flame. To check if they are cooked, insert a toothpick or knife; if it comes out clean, they are ready. Allow the steamed phunke to rest for 5 minutes before removing them onto a plate.

Heat two tablespoons of oil in a pan and place the steamed phunke carefully. Fry them on medium flame until golden on one side. Then, flip and cook the other side until evenly crisp and golden brown.

Finally, serve hot Funke with Kadhi or pair them with your favorite chutney. This wholesome dish is not only festive but also a perfect healthy snack for the entire family.